l’Ocean Pacifique
il faut se faire tout maigre
l’heure du pique-nique
l’arroseur arrosé : François en intreview pour Fuji Tv
M. Koshita nous quitte après près de 4 semaines passés avec nous.
D251 – 75.1Km
FRIDAY, AUGUST 25
N41 18.494 E141 13.089 (11 m – Mutsu) – N40 49.708 E141 16.353 (79 m)
75.1 km – 11H06′
It’s not a mistake, the schedule has been changed: 14H00 instead of 18H00
We are feeling the effect of the countdown more and more and Tokyo is getting closer every day.
Fuji TV came back for the third time and keeps trying to find out what Serge thinks about when he runs. It’s not easy for Serge to explain and often he replies “I think of everything and nothing.” One thing is sure, today Serge spent a lot of time thinking about Tuesday, September 5 and how the day will be organized. It’s very important to him.
Serge ran along the Pacific Ocean, then went inland along the toll road which heads due south to Tokyo. The Pacific is not as calm as the Sea of Japan, on the other side of the mountain. Waves break violently on the beach, whereas the sea that separates China and Korea from Japan was smooth as glass.
The northern part of the island is wild and Serge noticed, to the astonishment of our followers, that the language there is very different from that of the South. We learned that the northerners don’t understand the southerners and often the TV programs shown in the North have subtitles.
At the end of the stage, Mr. Koshita left us for Sapporo before reaching Nagoya because he starts work again next week. This very discreet man spent four weeks with us and we feel an emptiness without him this evening.
Tonight we are staying in Misawa, the town closest to our stopping point. Fuji TV would like to see Serge’s reaction to Japanese food this evening. We went into an unimpressive looking establishment and discovered an excellent restaurant. The owner stood behind the stove and concocted succulent dishes which we had never seen or eaten before: sashimi of fish which was cleaned and prepared in front of us. The fish was presented in its skin. We tasted scallops in butter (in Japan you find scallops all year long), chicken with leaks, potatoes which are a specialty of Misawa, served with flakes of gold, fresh Tofu prepared in front of us, ginger marinated in vinegar, fried garlic wrapped in prune leaves, sole with asparagus. The meal was a feast and we were sorry not to have brought our cameras so you could see what we ate.